From German Cooking
(Canada, UK), by Marianna Olszewska Heberle.
This is one of those Germanic dishes that's been
intimately tied to German cuisine. Indeed, Americans
are more familiar with the German name of the
recipe, Wiener Schnitzel, than with its English name.
Note: The best veal cutlets come from the round
muscle of the leg, sliced at a slight angle across the
grain, with connective tissues removed and any
membranes removed or at least scored to prevent
the cutlet from curling while cooking. Other cuts of
veal can supply this recipe, too, as long as they can
be trimmed in similar fashion and they can take the
pounding needed to flatten them out and tenderize
2 lbs. veal cutlets
Freshly ground black pepper
3 eggs, lightly beaten
2 cups dry bread crumbs
About 1/2 cup peanut or vegetable oil, or butter or
margarine, or combination thereof
Place cutlets between 2 sheets of plastic wrap.
Using a meat mallet, pound cutlets to 1/8-inch
thickness, with a sliding action instead of a straight
up-and-down motion, turning cutlets once. Sprinkle
tenderized cutlets lightly with salt and pepper.
Spread flour in a shallow dish. Place beaten eggs in
a shallow bowl and bread crumbs in another shallow
bowl. Dip both sides of a cutlet in flour, so sides are
evenly coated. Dip floured cutlet in beaten egg. Let
excess egg drip from cutlet, then dip both sides of
cutlet in bread crumbs, pressing bread crumbs
evenly onto cutlet. Repeat breading process with
remaining cutlets. Place breaded cutlets on a wire
rack; let stand at room temperature 20 to 30
Preheat oven to 250°F (120°C). Heat 2 Tbsp
oil, butter or margarine, or a combination thereof in a
large skillet over medium heat. Add several breaded
cutlets; do not crowd pan. Cook 4 to 5 minutes on
each side, or until both sides are golden brown.
Place cooked cutlets on an ovenproof platter or pan;
keep hot in oven while cooking remaining cutlets.
Repeat process with remaining breaded cutlets,
adding oil, butter or margarine to skillet as needed.
Do not cover the cooked cutlets in the oven, or their
crispy coatings will soften. Serve hot.
Schnitzel á la Holstein: Place a fried egg
on top of each cutlet and lay 2 anchovy fillets in the
shape of a cross over each egg. Add 5 or 6
well-drained capers near each pair of anchovies.
Cheese Schnitzel: Bread cutlets with a mixture of 1
cup bread crumbs and 1 cup grated Parmesan
cheese instead of 2 cups bread crumbs. While
cutlets are cooking on second side in skillet, place 1
thin slice of Emmentaler cheese over top of each
cutlet, then sprinkle a little chopped fresh parsley or
ground sweet paprika over cheese. Serve hot, when
Makes 6 to 8 servings
Veal Scaloppine With Capers
Veal Piccata With Pistachios
Veal Scallops With Mushrooms, Ham, and Cheese
Stuffed Veal Cutlets